Low Carb Shrimp Egg Foo Yung
You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.
Ingredients
| Bean sprout | 1 Cup (16 tbs) | |
| Chopped mushroom | 1 Cup (16 tbs) | |
| Green onions | 2 , chopped | |
| Shrimp | 10 , cooked | |
| Eggs | 5 | |
| Olive oil | 1/4 Cup (4 tbs) | |
| Sesame oil | 1 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| Chicken broth | 1/2 Teaspoon | |
| Xanthan gum | 1/4 Teaspoon |
Directions
For Sauce:
In a pan add chicken broth, soy sauce and sesame oil, bring to a slow boil.
Using a fine strainer add the xanthan gum and whisk in. When mixture has the desired thickness remove
from flame.
For the Egg Fu Yung
Method:
In a wok add about 4 cups of water and bring to a boil, add the mushroom and the bean sprout and boil for 1 minute, drain and
set a side. Cool for 10 minutes.
Whisk egg together, add the black pepper and the vegetables and shrimp.
Add oil to pan, add the egg mixture using a large spoon.
Cook for about 2 minutes on each side.
Serve over cauliflower rice, Enjoy.
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Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 1181Calories from Fat 784
% Daily Value*
Total Fat 88 g135.4%
Saturated Fat 16 g80%
Trans Fat 0 g
Cholesterol
Sodium 1541 mg64.21%
Total Carbohydrates 16 g5.3%
Dietary Fiber 4 g16%
Sugars 8 g
Protein 83 g166%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
